Golden Oreo Cheesecake (Vanilla Oreo Cheesecake)

Slice of golden Oreo cheesecake on plate with bite removed on fork.

5 from 9 votes

Golden Oreo Cheesecake (Vanilla Oreo Cheesecake)

This Golden Oreo Cheesecake recipe is loaded with Oreos and baked on a Golden Oreo crust for a creamy, flavorful dessert for any occasion! It’s not overly sweet, making it the perfect vanilla Oreo cheesecake to top with white chocolate, caramel, strawberries, and more. Plus we use an easy water bath method, so you never have to worry about leaks or cracks.

Prep Time25

Cook Time1 30

Cooling Time7

Course: Dessert

Cuisine: American

Servings: slices

Calories: 152kcal

Author: Borrowed Bites

Equipment

9" springform pan
Slow cooker liners
Food processor

Ingredients

Golden Oreo Crust

24 Golden Oreos
¼ cup (½ stick) butter melted
1 tablespoon sugar

Cheesecake Batter

4 (8 oz) packages cream cheese softened
¾ cup sugar
⅔ cup sour cream room temperature
1 teaspoon vanilla
4 eggs room temperature
¾ cup Golden Oreo crumbs about 8 Oreos
10 Golden Oreos cut into quarters
Whipped cream (optional for decorating)

Instructions

Prepare Pan for Water Bath

Preheat the oven to 325°.
Take one large piece of parchment and lay it over the circular bottom of a 9" springform pan. Then set the outside rim on top, press it firmly down over the circular bottom, and clamp it shut. You can easily fold the extra parchment underneath the pan or trim it off. Spray lightly with baking spray.
Lay two pieces of foil on the counter to form a + sign. Set the pan in the center and wrap the foil tightly up the sides of the pan.
Set the pan inside a slow cooker liner. Pull all the excess liner to one side, making sure the liner goes all the way to the top of the pan (or even slightly over the edges). Twist the liner tightly, then secure with a metal binder clip (yes, these are oven safe).

Golden Oreo Crust

Pulse the Golden Oreos, melted butter, and sugar in a food processor until fine crumbs (it should look like wet sand).
Using your hands, a tamper, or bottom of a measuring cup, press the crust mixture firmly into an even layer in the bottom of the prepared pan.

Cheesecake Batter

Pulse 8 Oreos in the food processor until fine crumbs. Set aside. Cut 10 Oreos into quarters. Set aside with the crumbs.
Start a large pot of water on the stove to boil. The total amount depends on the pan you use for the water bath. I boil a large pot to ensure I have enough.
In a stand mixer fitted with a paddle attachment or with hand beaters, beat the cream cheese on medium-low speed until very smooth. Scrape well with a rubber spatula.
Add the sugar, then beat again on medium-low until very smooth. Scrape well.
Add the sour cream and vanilla, mixing on low until just combined.
One at a time, add the eggs and combine on LOW speed until just combined. Scrape well between each addition and do not overmix.
Using a rubber spatula, gently fold in the Oreo crumbs until well combined.

Assembly

Pour ⅓ of the batter onto the crust. Sprinkle ½ the Oreo quarters on top. Add another ⅓ of the batter, then sprinkle the remaining ½ of the Oreo quarters. Top with the final ⅓ of the batter, spreading it all the way to the edge. If any Oreo chunks are sticking through the top, push them down with a toothpick.

Bake and Cool

Place the cheesecake into a large baking tray. Place the tray into the hot oven, then pour the boiling water into the large tray until it reaches about half way up the side of the springform pan. Be careful not to get any in the cheesecake.
Bake for 60-90 minutes, or until the top is dry, edges are set, and the center is somewhat jiggly like jello. If you want to test with a thermometer, the center should register 150°.
Turn off the oven and crack the door about an inch. Allow to cool for 1 hour.
Remove the pan from the oven and take the cheesecake out of the water bath. Gently remove the slow cooker liner and foil (a little moisture inside is normal). Set the cheesecake on a cooling rack and allow to come to room temperature for 2-4 hours.
Leave the cheesecake in the pan and refrigerate until cold, 4-5 hours. Once cold, remove from the springform pan and serve with whipped cream or toppings of choice.
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Notes

Tips & Tricks

Start with truly softened cream cheese. The best way to soften it is to leave it on the counter until it is room temperature and very easily dents when pressed with a spoon or finger.
Make sure the cream cheese is beaten until very smooth before adding the eggs.
Don’t over mix the batter. Keep the mixer on medium-low before adding the eggs, and only on low after the eggs have been added.
Avoid over baking it or it will be dry, cracked, and very brown.
To avoid cracks, cool the cheesecake progressively as described in the recipe card.
***Golden Oreo cheesecake does get slightly golden and may have bubbles on top due to the Oreo chunks trapping air. As it cools, the bubbles will fall.

Freezing Instructions

Freeze the whole cheesecake or individual slices. Completely cool and refrigerate your cheesecake as directed. Then place it on a cookie sheet and freeze unwrapped for 2-3 hours. This ensures that the cheesecake won’t be dented or otherwise ruined when you wrap it. Then wrap it in a layer of plastic wrap and a layer of tin foil. Freeze for 1-2 months.

To thaw, remove the cheesecake from the foil and plastic wrappings and thaw uncovered for several hours, or until completely thaw. Then add whipped cream and toppings if desired.

Nutrition